Chocolate Raspberry Pie
Fresh raspberries with dark chocolate and hazelnuts in a flaky crust.
Equipment
- Pudgy pie iron
Ingredients
- 1 pkg puff pastry
- handful fresh raspberries or raspberry preserves
- dark chocolate pieces
- 1-2 tbsp chopped hazelnuts
Instructions
- Spray pudgy pie iron with oil, or rub with butter
- Cut puff pastry to size and press into pie iron
- Top with all ingredients. The amount used will depend upon the size of the berries, and size of the chocolate chunks, and your preferences. I spread an even layer of berries, and then top with 2-3 pieces from a dark chocolate bar.
- Press another piece of puff pastry into the other side of the pie iron, and close iron.
- Cook slowly (not too near the hot coals or flame) over fire or coals. Be patient with this one! You don't want to burn the pastry. Cook until pastry turns golden brown and flaky on both sides.
- Let cool before eating – filling will be very hot, especially the melted chocolate.
Notes
If you don’t have puff pastry, use prepared pie crust or even crescent roll dough. Be extra careful before biting into the pastry, the chocolate is like hot lava! If desired, cut in half to allow steam to vent to help cool.